Image Frame coloured line rose pink


  • 400g can butterbeans or cannellini beans, drained and rinsed
  • 1 dessertspoon tahini
  • 1 large garlic clove, chopped
  • 2 dessertspoons lemon juice
  • 1 rounded teaspoon cumin (best fresh ground)
  • ¼ teaspoon chilli flakes
  • 2 dessertspoons good quality olive oil
  • 100-170 grams barrel aged feta cheese
  • 1-2 tablespoons flat parsley
  • Seasoning


  • Sourdough baguette cut in thin slices
  • 1 clove garlic
  • Good quality olive oil
  • Super dukkah crumble
  • Vegetarian
  • Low GI: Go easy on the bread.
  • Gluten Free: Use GF bread.
  • Dairy Free
  • Diabetic Friendly: Go easy on the bread.
  • Vegan
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  1. To make hummus: Drain beans and rinse. Place in blender along with tahini, garlic, lemon juice, cumin, chilli flakes. Pulse for a few seconds then add oil and blend to a smooth paste.
  2. Crumble in feta and flat parsley, gently pulse till smooth. Season to taste and add more lemon juice or garlic if needed. Add a little water or stock from the cooked beans for a smoother, thinner consistency. Transfer to bowl and drizzle with olive oil.
  3. To make the bruschetta, rub slices of sourdough baguette with garlic clove and drizzle with a little olive oil. Toast or char-grill sourdough until golden or charred.
  4. To serve, place bruschetta on a nice serving plate. Top with hummus and sprinkle with dukkah.

Maggie's Tips

  • Lovely as a starter, canapé or light lunch, or as part of a mezze plate.
  • Hummus and Dukkah can both be made ahead of time.
  • Check out our Super Dukkah recipe on our blog 🙂